Chock-full of veggies, this Chicken and Wild Rice soup makes a hearty, comforting meal. It has all the chicken soup essentials, including herbs, shredded chicken and Kitchen Basics® Roasted Garlic & Chicken Flavor Stock Cubes.
Place wild rice and 2 cups of the water in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 25 to 30 minutes or until rice is almost tender.
Melt butter in large saucepan on medium heat. Add celery, carrot and onion; cook and stir 5 minutes or until vegetables soften. Add flour, crumbled stock cubes, rosemary and pepper; cook and stir 1 minute.
Gradually stir in remaining 4 cups water. Bring to boil. Reduce heat to low; simmer 5 minutes. Add chicken and cooked wild rice; simmer 5 minutes longer or until chicken is heated through.
(Amount per serving)